I have an obsession with fajitas and shredded chicken in general. This recipe is great for meal-prep but also for a taco dinner. Better and more healthy than the chicken fajitas you find at your Mexican spot.
•1 tbs coconut oil
•1 lb organic chicken breast tenders, cooked & shredded (I cook with coconut oil & salt/pepper then shred)
•1 orange bell pepper & 1 yellow pepper, sliced
•1 cup red onion, diced
•2 large garlic cloves, minced
•1 tsp cumin
•1 tsp chipotle chili powder
•1/3 cup chicken broth
•1 1/2 tbsp chipotle chilis in adobo sauce (make sure to chop the chilis)
•dash of salt/pepper
1. Heat the coconut oil in a large skillet over medium-high heat. Sauté onions, bell peppers and garlic on low until soft, about 5 minutes. Add chicken, salt, cumin, chili powder, chipotle chilis, chicken broth, and cook 4 to 5 minutes. Remove from heat.
2. Serve with rice for meal-prep or on a tortilla with your favorite toppings.